“Received this recipe from my friend Marsha Abeson. Perfect for a potluck!”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 14 cup margarine
  • 1 (14 1/2 ounce) can corn niblets, drained
  • 1 (14 1/2 ounce) can creamed corn
  • 8 ounces plain nonfat yogurt
  • 2 eggs
  • 2 tablespoons sugar
  • 1 (8 1/2 ounce) box Jiffy corn muffin mix

Directions

  1. Preheat oven to 350 degrees F.
  2. Cream margarine and eggs with yogurt.
  3. Add corn with muffin mix and sugar.
  4. Combine together.
  5. Spray a 1 1/2 - 2 quart casserole dish, add mixture.
  6. Bake uncovered for 45 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: